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Holiday Sweet Buns

Credit: Pikey (and his grandma)

  • 1 qt. whole milk
  • 1 c. plus a pinch sugar
  • 3 tsp. salt
  • 1 c. neutral vegetable oil (canola or safflower)
  • 3 large eggs, beaten
  • 9–11 c. cake flour
  • 1/4 c. lukewarm water (110–115°F)
  • 1/2 oz. (2 packages) active dry yeast


  • In a pre-warmed bowl or mug, sprinkle the yeast on lukewarm water; add a pinch of sugar and let proof.
  • Scald the milk, then add the sugar, oil, and salt.
  • Add the proofed yeast and then the beaten eggs to the milk mixture.
  • Slowly add the flour and gradually knead the mixture by hand until it becomes a very sticky dough; the amount of flour will vary widely depending on environmental factors.
  • Cover the dough and let it rise until doubled.
  • Oil your hands, then punch down the down and shape into buns, roughly golf-ball sized.
  • Place buns on baking sheets, cover, and again let rise until doubled.
  • Bake at 350°F for 10–15 minutes per sheet.
  • Each batch should make between 30 and 40 buns.
recipes/holiday_sweet_buns.txt · Last modified: 2019/10/26 21:46 by Celti